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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Meet the Cook: Probably my family's favorite pumpkin dessert, this is something I've been making since our two daughters - now 23 and 18 - were small. the crust mixture, which is actually poured in first, rises to the top during baking to form a rich topping. So you don't get a soggy bottom crust like you do with a pie. -Darlene Markel, Stayton, Oregon Ingredients:
1/2 cup butter, melted |
1 cup king arthur unbleached all-purpose flour |
1 cup sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1 teaspoon vanilla extract |
filling: |
3 cups canned pumpkin |
1 cup evaporated milk |
2 eggs |
1 cup sugar |
1/2 cup packed brown sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon each ground ginger, cloves and nutmeg |
topping: |
1 tablespoon butter |
2 tablespoons sugar |
Directions:
1. Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.
2. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.
3. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings.
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